Prep: 15 mins
Cook: 35 mins
Total: 50 mins
Serves: 12
Difficulty: Easy
These sausage egg bites are your secret weapon for busy mornings. Blended with cottage cheese for a creamy, custardy texture and loaded with charred green onions and savory breakfast sausage, they bake up in a muffin tin and keep in the fridge all week. Grab one (or three) on your way out the door.
Ingredients
- 6 eggs
- 1¼ cups egg whites
- ½ cup cottage cheese
- 1 tsp salt
- 1 tsp pepper
- 1 small bunch green onions, chopped
- ½ lb ground breakfast sausage
- Avocado oil spray
Directions
- 1Preheat oven to 350°F.
- 2Heat a pan over medium heat. Chop green onions and add to an oiled pan. Cook until starting to blacken.
- 3Cook breakfast sausage in the same pan until fully browned. Set aside.
- 4Blend eggs, egg whites, cottage cheese, salt, and pepper in a blender until smooth.
- 5Place muffin liners in a muffin pan and spray with avocado oil. Place a cookie sheet underneath the muffin pan with enough water to coat — this prevents the bottoms from burning.
- 6Add equal amounts of sausage to each muffin cup, just enough to coat the bottom.
- 7Add charred green onions to each muffin cup.
- 8Pour equal amounts of the egg mixture into each cup, filling almost to the top.
- 9Bake for 30–40 minutes or until eggs are cooked through.
- 10Store in the refrigerator for a quick, on-the-run breakfast throughout the week.
Tips & Variations
- The water bath under the muffin pan is key — it keeps the bottoms from burning and gives the egg bites a soft, even texture.
- Swap the sausage for diced ham, bacon crumbles, or keep it vegetarian with sautéed mushrooms and spinach.
- These freeze beautifully — wrap individually and reheat in the microwave for 60–90 seconds straight from frozen.
- Add a sprinkle of shredded cheese on top before baking for a golden, melty finish.